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This Instant Pot Chuck Roast is a game-changer! Pressure cooking makes an incredibly tender and flavorful chuck roast recipe that is comfort food at its best. It's easy to prepare and ready in just over an hour - so it's perfect for Sunday dinner or even the holidays!
Jump to:
- Why You'll Love Chuck Roast in the Instant Pot
- Chuck Roast Instant Pot Ingredients
- Instant Pot Chuck Roast Recipe Instructions
- Beef Chuck Roast Instant Pot Recipe Tips
- Instapot Chuck Roast FAQs
- How to Store Instant Pot Chuck Roast
- How to Reheat Instapot Chuck Roast
- Side Dishes for Pot Roast
- Instant Pot Chuck Roast
- Reviews
Why You'll Love Chuck Roast in the Instant Pot
- It's quick and easy to make without compromising on flavor. Your average pot roast might take hours to cook in the oven, or slow cooker - Instant Pot Pot Roast takes under 2 hours with minimal prep.
- The ingredients are simple - you need nothing fancy to make this pot roast. It's a classic pot roast recipe everyone will love, made easy.
- It's budget-friendly. Chuck roast is an inexpensive cut of beef, so it's perfect for making an economical pot roast for a party or even the holidays.
Chuck Roast Instant Pot Ingredients
- Boneless chuck roast, cut into halves
- Vegetable oil
- Garlic
- Onion
- Red wine
- Beef broth
- Tomato sauce
- Kosher or sea salt
- Pepper
- Fresh thyme
- Fresh rosemary
- Corn starch
Instant Pot Chuck Roast Recipe Instructions
- Generously season all sides of your roast with salt and pepper. Set Instant Pot onto sauté mode.
- Add half of your vegetable oil once the Instant Pot is hot. Once the oil is hot, add your roast.
- Sear for 4 minutes on the first side, then flip and sear the opposite side for 4 minutes. Remove roast and set aside.
- Add the remaining vegetable oil to the pot, along with diced onions and minced garlic. Sauté for about 3-4 minutes, stirring frequently.
- When soft and fragrant, add in red wine and sauté for 5 minutes, stirring frequently, until the wine reduces to half.
- Add in half of your beef broth, tomato sauce, dried thyme, Italian seasoning, salt, and pepper, and give it a good mix. Carefully add your roast back into the pot along with carrots and potatoes.
- Secure the Instant Pot lid and pressure cook on high for 70 minutes. Once 70 minutes is up, let your Instant Pot naturally release pressure for 20 minutes.
- After 20 minutes, you can release any excess steam. Remove the meat from the pot and set it aside.
- In a small bowl, combine cornstarch and beef broth. Slowly add the mixture with the drippings from the beef into the Instant Pot. Stir until the mixture thickens.
- Serve gravy over your pot roast, and enjoy!
Beef Chuck Roast Instant Pot Recipe Tips
- It's important to let the pressure release naturally, so leave it for another 20 minutes after cooking.
- Feel free to release the vent after 20 minutes. This will release any extra steam and allow you to open the lid.
- Cutting the roast into halves helps cut down on the cooking time in the pressure cooker and allows you to distribute the seasoning more evenly, giving you a more flavorful dish.
- Discover more ways to cook chuck roast with our Best Beef Chuck Roast Recipes!
Instapot Chuck Roast FAQs
How long to cook roast beef in the Instant Pot?
Cook roast beef in the Instant Pot at approximately 20 minutes per pound, until it is fall-apart tender and easy to shred with a fork. Adjust according to the size of your roast.
How do you thicken pot roast gravy in the instant pot?
You can thicken pot roast gravy in the Instant Pot by using a slurry. One of the best ways to thicken a sauce is to simply make a mixture of liquid and cornstarch, also known as a cornstarch slurry. You can do this with water and cornstarch or broth and cornstarch.
How to Store Instant Pot Chuck Roast
- Let it Cool: Allow the cooked chuck roast to cool down for about 30 minutes.
- Divide: If you have leftovers, divide them into smaller portions.
- Store: Put the portions in airtight containers or resealable bags.
- Refrigerate: Use within 3-4 days.
- For the freezer: Safe for 2-3 months.
How to Reheat Instapot Chuck Roast
- Thaw (if frozen): If it's frozen, thaw in the fridge overnight.
- Quick Option: Microwave - Heat in short bursts until warm.
- Preferred Option: Stovetop - Simmer in a pan with some broth until heated through (10-15 mins).
- Slow Option: Oven - Warm at 250°F (120°C) in a covered dish with some broth (20-30 mins).
Side Dishes for Pot Roast
Love Instant Pot Chuck Roast? Try my Air Fryer Chuck Roast, too!
Instant Pot Chuck Roast
This Instant Pot Pot Roast recipe is the best hearty winter comfort food! It's easy to prepare and makes a great holiday meal. Simple and satisfying!
Equipment
Ingredients
- 3 lb. boneless chuck roast
- 2 Tbsp. vegetable oil - split
- 6 cloves garlic
- 1 onion
- ⅓ cup red wine
- 1 ½ cups beef broth - split
- 15 oz tomato sauce
- 1 ½ tsp. kosher or sea salt - split
- 1 ½ tsp. pepper
- 4 sprigs dried thyme
- 1 Tablespoon Italian seasoning
- 2 Tbsp. corn starch
- 1 lb. potatoes - potatoes of choice, we used baby gold potatoes
- 4 large carrots - chopped
Instructions
- Generously season all sides of your roast with salt and pepper. Set Instant Pot onto sauté mode. Once the Instant Pot is hot, add in half of your vegetable oil. Once the oil is hot, add your roast in. Sear for 4 minutes on the first side, then flip and sear the opposite side for 4 minutes. Remove roast and set aside.
- Add remaining vegetable oil to the pot, along with diced onions and minced garlic. Sauté for about 3-4 minutes, stirring frequently.
- When soft and fragrant, add in red wine and sauté for 5 minutes, stirring frequently, until the wine reduces to half.
- Add in half of your beef broth, tomato sauce, dried thyme, Italian seasoning, salt, and pepper, and give it a good mix. Carefully add your roast back into the pot along with carrots and potatoes.
- Secure the Instant Pot lid and pressure cook on high for 70 minutes. Once 70 minutes is up, let your Instant Pot naturally release pressure for 20 minutes.After 20 minutes, you can release any excess steam. Remove the meat from the pot and set it aside.
- In a small bowl combine cornstarch and beef broth. Slowly add the mixture into the Instant Pot with the drippings from the beef. Stir until the mixture thickens. Serve gravy over your pot roast, and enjoy!
Final stepPlease consider Leaving a Review below to tell me what you think of the recipe! This helps me know what you're looking for, so I can continue to provide you with high-quality recipes at no cost.
Notes
- It's important to let the pressure release naturally, so leave it for another 20 minutes after cooking.
- Feel free to release the vent after 20 minutes. This will release any extra steam and allow you to open the lid.
Video
Nutrition
Serving: 1servingCalories: 540kcalCarbohydrates: 27gProtein: 47gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 156mgSodium: 937mgPotassium: 1353mgFiber: 4gSugar: 4gVitamin A: 8108IUVitamin C: 21mgCalcium: 110mgIron: 7mg
Chris Collins says
You can't beat a good pot roast and your version looks so so delicious!! Can't wait to try 🙂
Em Beitel says
Thank you so much, Chris! We hope you love it!
Cathleen @ A Taste of Madness says
Wow, this was made in the Instant Pot?? What can't the Instant Pot do?? This looks perfect!!
Em Beitel says
We're obsessed with the Instant Pot. It's so handy!
Katie says
Made this for the family and it was a hit!
Em Beitel says
Thank you, Katie! We're really glad to hear that!
kim says
What a delicious recipe! My whole family seriously loved this!
Em Beitel says
Thank you so much, Kim! We are so happy to hear that!
Keith Atwood says
Just came here for how long it takes in the instapot. Salt pepper and garlic and cornstarch, I'm not posting on Instagram with the million ingredients, just want to eat.
Isabel Laessig says
Hi Keith! You won't want to cook this without liquid as it will burn, so I recommend at least using beef broth, or a mix of red wine and beef broth, as well. You cook it for 70 minutes at high pressure and let the pressure naturally release for 20 minutes. This is for a 3 lb. chuck roast. Enjoy!
Emma says
Is there anything you can't do in the insta pot?! Amazing recipe!
Em Beitel says
Thanks so much, Emma! It's amazing what you can do with it!
Carol Yates says
Made this tonight and it was amazingly delicious 😋.
Thank you for posting
Em Beitel says
Thanks so much, Carol! We're so glad you enjoyed it!
Heather D says
How much (lbs) potatoes & carrots do you recommend?
Em Beitel says
Hi Heather! I like to add about 2 pounds of potatoes and half a pound of carrots. Enjoy!
Carmel says
Made this last night and it was easy and delicious! Thank you so much for the recipe.I'm not sure what you exactly mean by "1 spring of Italian seasoning", so I added sprigs of fresh herbs from my garden: thyme, oregano, rosemary and about a teaspoon of a dried Italian herb mix; also included slices of red bell pepper. I also added a few splashes of Worcestershire sauce. And I'm glad I did your gravy because that was "the icing on the cake". It was a pain to skim off all that fat first, but worth it in the end. (PS: didn't add the potatoes but served over egg noodles instead.)
Em Beitel says
Carmel, that is so awesome! Thank you for pointing out that error - it was meant to be 1 Tablespoon. We are so glad you enjoyed it - the addition of those fresh herbs must have been incredible! We appreciate your comment!
tictacso says
What a great recipe! My husband and kids are big meat-eaters and raved about this dish, and they're already asking when I can make it again! Browsing your site now to try your other recipes 🙂
Em Beitel says
That is so awesome! Thank you so much - please let me know if you have any questions or if you're looking for anything specific!